Prerequisite(s): Instructor consent

This course covers baking and pastry fundamentals, including the history, terminology, bakers percentages, ingredients, technology, equipment, storage and sanitation in the bakeshop. Students gain experience in using various mixing, holding and baking methods, as well as international techniques, to create an assortment of lean yeast doughs, quick breads and laminated pastries.

This course may be taken 1 time for credit.